Reviewed: Jul. 25, 2006

I was disappointed in this, especially after all the rave reviews. My cake did not resemble a pudding cake at all, and I believe I've figured out why. The directions say to just cover the dates with boiling water, but at the end of the ingredient list 1-1/2 cups of boiling water is listed. I'm sure I didn't have that much boiling water, which is why the cake was drier. Also, my sauce separated and was not the smooth caramel sauce I expected. Taste of both the cake and sauce were okay, but not great. I would not make this again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 14, 2006

absolutely fantastic! i accidentally forgot about it and left it in the oven for an hour, but it still turned out superb!

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THYGREATNESS

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Reviewed: Jun. 26, 2006

This is so good!

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 8, 2006

I absolutely adore this recipe! As an australian myself, my mum makes this quite often. Great when served with whipped cream!!! Aussie Favourite, also mine!

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TIGERLILY080390

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Reviewed: Apr. 27, 2006

This is VERY good. The "cake" part is 5 stars, no doubt. However, the caramel sauce was good, just a bit gritty tasting. I made it just as the recipe said to. Next time I will use heavy cream instead of the evaporated milk. All in all, very tasty!!

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Mom2three

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Reviewed: Jan. 8, 2006

I made this recipe for dessert on Christmas and everyone LOVED it. I was told that it was the best dessert someone had had in months, and that I was going to have to make it every year from now on. try putting a dollop of whip cream on top of each slice and sprinkling Heath Bar Baking bits on top :-)

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MaryCay

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Reviewed: Oct. 28, 2005

Excellent recipe! I made this for 20 people at a dinner party and they all loved it! I used whipping cream instead of evaporated milk and the toffee sauce was very popular! I used 2 cake tins and the middle did remain a bit liquidy but I just baked it for a bit longer and left to set for a bit and it was great! My husband loved it!

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baby pink

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Reviewed: Oct. 11, 2005

This is a very easy recipe! Cooked it about 50 minutes. But a word of caution...you can't eat just one slice!!!! I cut the amount of sugar in the cake itself and I'm glad I did because the sauce is SO sweet. Don't get me wrong - the sauce is awesome just very sweet. Definately will make it again.

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Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

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Reviewed: Feb. 4, 2005

This was a quick, easy and really good recipe for someone with a sweet tooth. The only changes I would suggest making would be to lower the sugar a little bit. I cut it down to a half cup of sugar and it still was bordering on excessively sweet. Also, I think next time I make this, I'll pour the caramel sauce overtop and then put it in the oven. I'm used to pudding cakes being more 'pudding' like. If you follow what the recipe says, it still turns out a really tasty, moist cake with a surprising amount of flavor...I can hardly keep my hands off of it:)

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 14, 2004

Wow! This is so good! Rich, dense but delicate, moist, melt-in-your-mouth, gooey toffee decandence. We had it with pecan praline ice cream.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 3, 2004

My sticky-date-pudding-loving Aussie husband says he's never tasted a sticky date pudding quite as AWESOME as this recipe. I had no evaporated milk so I used condensed milk and fresh milk, and the sauce turned out YUMMMM!!!

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Suh McCaw

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Oct. 27, 2004

Absolutely wonderful cake. I didn't change a thing. My husband, who is not a big fan of sweets, ate the whole cake in one night. Thank you!!

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KTEPIC

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Reviewed: Sep. 17, 2004

Excellent recipe! Tried a version of this 6 years ago at a tea shop in England, and this recipe is pretty close! I made this for a large group and the pan was scraped clean!!! Not to mention all the recipe requests! I also used whipping cream for the sauce. Be sure to use REAL butter as this makes a huge difference--especially in the sauce! Thanks Maree

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ALBY44

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2004

after trying some other rcipes, this one is the closest to a pudding without the annoying steaming! makes good muffins too

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LOLALOU

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Reviewed: Jan. 27, 2004

very good. i made for my Australian husband on Australia day and he loved it! i cut the recipe in half as there was just 2 of us. worked perfectly. i didn't make half the sauce though- and I'm glad. the more sauce the better.

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CLAREBARE

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Reviewed: Nov. 3, 2003

This did not turn out right for me. I do not kinow what went wrong. It was almost soupy in the middle-yet cooked for an hour. Maybe the word pudding in its name suggests that this is the correct consistency. I dont know. My grandmother was from Australia so Im always looking to replicate food she may have eaten for my mother. In any event- the highlight of the dish was the caramel sauce- so yummy. Im going to use that fron now on for ice cream etc. Thanks- I may try again.

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LAWGODESSS

Cooking Level: Expert

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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Reviewed: Jan. 30, 2003

Simply put, this was wonderful.I did make the sauce with whipping cream, since I had some on hand, and it was outstanding. Served warm with vanilla ice cream, this recipe was far and away the best dessert I've made in some time. I plan on having the leftovers for breakfast!

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MRS. LOUDSHOES

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Reviewed: Nov. 20, 2002

Excellent! I served it very warm with vanilla ice cream. A wonderful desert for the winter months.

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PNCKELL

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Reviewed: Jul. 18, 2002

Cannot rate for children, but i'm sure they will love it. The cake took slightly longer than the recipie said to cook. It was also alot nicer when it was cold as was the sauce. I also think the sauce would have tasted better made with cream instead of evaporated milk

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AILSA ROSE

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Reviewed: Dec. 2, 2001

Took this to a potluck I went to and it was HIT! Have to pass the recipe along to 4 people... Tastes JUST like the version I have had at a English Restaurant in town... Aboslutely wonderful!

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